My Love Affair with Gourmet -- Crab Cakes with Spicy Avocado Sauce
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
For sauce
½ ripe medium California avocado, pitted and peeled
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
¼ cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
¼ cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon black pepper
½ cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
½ teaspoon herbes de Provence or ¼ teaspoon dried thyme
¼ teaspoon salt
Instructions
Make avocado sauce:
Combine avocado, mayonnaise, lime juice, salt, sugar, and one fourth of chile and pulse in a food processor until chile is finely chopped. Add milk and process until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes:
Put oven rack in middle position and preheat oven to 400°F. Place parchment or foil on a large baking sheet.
Stir crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until thoroughly combined.
Melt butter in a medium skillet over moderate heat, add garlic and cook, stirring, until the garlic is golden and starts to smell garlicky, about 2 minutes. Add herbes de Provence, salt, and remaining panko and cook, stirring, until golden brown, about 6 minutes. Discard garlic.
Form crabmeat mixture into six small patties, and carefully turn each patty in the crumb mixture until it is coated. Transfer to a baking sheet. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
Notes
Gourmet, April 2004
Recipe by The Domestic Front at http://www.thedomesticfront.com/my-love-affair-with-gourmet-crab-cakes-with-spicy-avocado-sauce/